中国白酒中长期发展趋势与研究重点之管见
Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)
-
摘要: 中国白酒以其独特的原料、工艺、风味及悠久的历史和丰富的文化内涵享誉海内外.随着中国食品产业的飞速发展,中国白酒现代化势在必行.要实现中国白酒价格亲民、香型创新、关注健康、技术创新、国际化发展,首先要解决白酒酿造过程中的一系列技术问题.在制曲、用曲、糖化发酵、风味和酒体设计、酿酒专用粮食等方面可能出现一系列颠覆性技术,酿酒微生物代谢产物及其菌种库、不同香型白酒自动控温控湿发酵技术、白酒风味物质分析及其数据库、白酒中功能物质和有害物质的调控、白酒标准现代化等将是中国白酒未来研究和发展的重点.Abstract: Chinese Baijiu won its reputation for the unique material, process, special flavor, long history and rich cultural connotation.With the rapid development of Chinese food industry, the modernization of Chinese Baijiu is imperative.The development trend of Chinese Baijiu:reasonable price, flavor innovation, concept innovation, modernization and internationalization were analyzed.Among them, the first thing was to solve a series of scientific problems in Chinese Baijiu brewage.The possible transformative technology in the modernization of Chinese Baijiu, regarding to starter-making, saccharifying fermentation, liquor body design, special grain of wine, etc were dissected.The focus of future research and development of Baijiu containing ismicrobial metabolites with strain library, automatic temperature and humidity control technology of fermentation, flavor analysis and library, regulation of functional and hazardous substances, modernization of Baijiu standards and so on were indicated.
-
-
[1]
孙啸涛,张锋国,董蔚,等. 芝麻香白酒中3-甲硫基丙醇的GC-FPD分析[J].食品科学技术学报,2014,32(5):27.
-
[2]
余乾伟.传统白酒酿造技术[M].北京:中国轻工业出版社,2010.
-
[3]
钟国辉, 邹海晏, 周仁忠.中国白酒现代化和国际化浅见[J].酿酒科技, 2012(1):82.
-
[4]
中央社.中国酒走俏韩国市场[N].参考消息,2014-12-10(5).
-
[5]
孙宝国,曹雁平,李健,等.食品科学研究前沿动态[J].食品科学技术学报,2014,32(2):1.
-
[6]
吴继红,李安军,黄明泉,等.30种白酒中乳酸丙酯的发现与研究[J].中国食品学报,2015(3):194.
-
[7]
吴建峰.中国白酒中健康功能性成分四甲基吡嗪的研究[J].酿酒科技,2009(1):117.
-
[8]
杨涛,李国友,吴林蔚,等.中国白酒健康因子的研究及其产生菌选育和在生产中的应用(Ⅰ)——中国白酒健康因子的研究[J].酿酒科技,2010(12):65.
-
[1]
计量
- PDF下载量: 223
- 文章访问数: 8898
- 引证文献数: 0